Abstract
ABSTRACTButteroil was emulsified by homogenization or ultrasound dispersal into aqueous phases containing milk lipid globule membrane, or combinations of membrane with lipid globule‐derived and milk serum proteins. Stable emulsions containing about 50 mg protein/g butteroil were produced with all combinations. Protein composition of emulsions closely reflected protein composition of starting materials. Emulsions of equal stability, and with churn times equivalent to that of cream, were obtained with unprocessed butteroil and with a cholesterol‐reduced butteroil produced by steam‐stripping. Electron microscopic examination of fixed material showed that emulsions produced with all formulations predominantly were of the water‐in‐oil type, and not the oil‐in‐water type typical of milk lipid globules.
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